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Devilled Eggs
Comparison of: 1 Saltspoonful = 1/4 teaspoonful
6 eggs.
2 saltspoonfuls of dry mustard.
1/2 teaspoonful of salt.
1 saltspoonful of cayenne pepper.
1 teaspoonful of olive-oil or cream.
1 large tablespoonful of chopped ham.
1/2 teaspoonful of vinegar.
Boil the eggs hard for twenty minutes, and put them in cold water at once to
get perfectly cold so they will not turn dark. Then peel, cut in halves and
take out the yolks. Put these in a bowl, and rub in the seasoning, but you
can leave out the ham if you like. With a small teaspoon, put the
mixture back into the eggs and smooth them over with a knife.
If you do not serve these eggs with cold meat it is best to lay them on
lettuce when you send them to the table.
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